Perfect Chewy Peanut Butter Cookies

These are the best peanut butter cookies I’ve ever eaten! This easy recipe makes dense, soft and perfectly chewy peanut butter cookies that you’ll make over and over again.

Everyone needs a really great peanut butter cookie recipe, and I’m here to deliver that amazing recipe today. This is my staple, my go-to, and the only peanut butter cookie recipe that I make over and over again. It’s pretty much perfect.

This peanut butter cookie recipe is unique in the fact that you don’t press down the dough with a fork before you bake it. You press it down with the bottom of a cup AFTER you bake it. I’m not sure what it does but something magical happens when you wait to press the cookies until after they come out of the oven. They are dense and thick but still chewy and soft in all of the right ways. And they are awesome right out of the freezer. So make a batch, eat half, freeze half, and eat them cold out of the freezer while your kids aren’t looking. I know this is a great option from experience.

Tips and Tricks for Making Peanut Butter Cookies

  • I tried this recipe with both traditional peanut butter and natural peanut butter. They both worked well, though the cookies made with natural peanut butter cracked along the edges when I pressed the cookies lightly after they baked. The cookie was also a bit drier. Not a huge deal but something to be noted.
  • This recipe doubles really well if you need a lot of cookies.
  • I love the texture and look of extra chubby sparkling sugar on these cookies. I love this big bag of Bob’s Red Mill sparkling sugar for baking.

Can you freeze peanut butter cookies or peanut butter cookie dough?

  • Yes! You can can freeze baked cookies by making the batter, baking the cookies, letting them cool completely, and then storing them in an air-tight container. They’ll be good in the freezer for up to two months. Just pull the cookies out about an hour before serving so that they have time to come to room temperature. That being said, they are delicious cold out of the freezer, too!
  • To freeze the peanut butter cookie dough, make the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.

The best peanut butter cookies I've ever eaten because they are so dense and soft and perfectly chewy, you'll make them over and over again.

Print

Perfect Chewy Peanut Butter Cookies


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 45 min
  • Yield: 2 dozen cookies 1x

Description

The BEST peanut butter cookies ever! This easy recipe makes dense, soft & perfectly chewy peanut butter cookies you’ll make over and over again.


Scale

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar or sparkling sugar for coating

Instructions

  1. Preheat the oven to 350 degrees F and line 2 baking sheets with a baking mat or parchment paper.
  2. In a medium bowl (a hand mixer works well for this too), add the butter and peanut butter and beat to combine well.
  3. Add the brown sugar and the granulated sugar and beat until light and fluffy, about 3 minutes.
  4. Add the egg and vanilla and mix to combine.
  5. Add the flour, salt, baking powder, and baking soda. Mix together until well combined.
  6. Place the extra 3 tablespoons or granulated or sparkling sugar in a small bowl.
  7. Scoop a generous tablespoon of dough into your hand and roll into a ball. Add the ball to the bowl of sugar and gently roll it in the sugar to lightly coat the dough with extra sugar.
  8. Place the prepared ball on the baking sheet, repeat with remaining dough, leaving 2 inches between each cookie.
  9. Bake for 10 minutes. Remove from the oven.
  10. Gently press the the cookies down with the bottom of a glass cup. Don’t get too crazy, just press the puffy centers down so that the cookies are evenly thick.
  11. Let the cookies rest for 5 minutes on the cookie sheet before removing to finish cooling on a wire wrack.
  12. Let the cookies cool completely before storing. Eat warm or at room temperature.
  13. Store extra cookies in an air-tight container for up to a week or in the freezer for up to 2 months.

Notes

  • Pressing the cookies down after the come out of the oven is magical. You’ll love that step.
  • I tried this recipe with both traditional peanut butter and natural peanut butter. They both worked well though the cookies made with natural peanut butter seemed to crack along the edges when you pressed them down after baking. The cookie was also a bit drier. Not a huge deal but something to be noted.
  • I love the texture and look of extra chubby sparkling sugar on these cookies. I love this big bag of Bob’s Red Mill sparkling sugar for baking.
  • Category: Cookies
  • Method: bake
  • Cuisine: American

Keywords: cookie dough, peanut butter cookies, peanut butter, easy peanut butter cookies, best peanut butter cookies, chewy cookies, easy cookies recipe

The best peanut butter cookies I've ever eaten because they are so dense and soft and perfectly chewy, resting on a green cloth stacked next to a cup of milk.

Love peanut butter cookies? You’ll also love these cookie recipes:

I can’t wait for you to make these. They are seriously so good! ENJOY!

38 Recipes for Busy Moms
6 Responses
  1. deb c }i{

    “eat them cold out of the freezer while your kids aren’t looking. I know this is a great option from experience.” Bahahahahahahahahahahaha!

  2. Theresa

    Yeah I made a batch after dinner and they are amazing. And I preped a batch with maple almond butter for rolling and freezing. Sooooo good! Thank you!

Leave a Reply

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Dinner Ideas for Busy Moms
2K Shares
Pin2K
Share1
Tweet
Email